Vegetarian “Chicken and Dumplings”

Chicken and dumplings is one of my all-time favorite meals. It was the single biggest obstacle to my becoming a vegetarian. Life without chicken and dumplings just didn’t seem worth living.

My mother is a wonderful, albeit reluctant, cook. On very rare occasions she’d make us chicken and dumplings. My heart would soar with excitement as I watched her drop doughy little squares into a pot of bubbling broth. I can’t even remember the last time she made them for my sister and me, but I’m sure we were little. It’s not exactly the kind of thing you slave away over for two teenage daughters who would rather hang with friends than make it home in time for dinner. And I’m sure I never requested it much past the age of ten. But when I moved away from home, I started to crave the comforts of my youth, namely those pillow soft dumplings my mother used to make. Since college dorms and tiny studio apartments aren’t conducive to cooking, I would get my fix at slow-cooking, southern food restaurants. I’d order up a loaded veggie plate with a side of dumplings. And with every bite, I’d find myself right back in the kitchen with my mother, peering over that bubbling pot of broth.

And then I became vegetarian and dishes made with chicken stock were suddenly off limits. I thought I might never have chicken and dumplings again. But that didn’t sound right to me, so I started dreaming of creating a vegetarian version. After all, it’s not the chicken that’s so enticing, but those plump, savory dumplings. This recipe is my first attempt, which I am pleased with. Though, I’m sure I’ll keep at it, trying various seasonings and methods to make it even better, so good that you don’t miss the chicken even a little bit. For this version, I created the flavors you’d find in a chicken noodle soup (carrot, onion, and celery) to provide that nostalgic, comforting element that dishes like this tend to evoke.

Directions: First, make the dough. In a mixing bowl, combine the flour, baking powder, milk, and 1 teaspoon salt. Combine until the dough forms a ball. Transfer to a floured work surface. Use a floured rolling pin to roll out the dough. Cut into 2 inch squares using a knife, pastry cutter or pizza cutter.

Next, get started on the broth. In a stock pot, heat the butter, onions, carrots and celery. Cook for a few minutes until the onions are translucent and the veggies slightly tender.

Next, add the remaining salt and vegetable broth. Bring to a boil. Then, drop in the dough squares one at a time. Add in any remaining excess flour and dough bits as well.

Allow to boil for about 20 minutes, until the dough begins to form plump, soft dumplings and the broth gets thick and creamy. Test with a fork to be sure the dough is cooked through before serving.

You sold me when you said chicken and dumplings was your favorite food. Plus, yours looks authentic, minus the carrots — My grandmothers/mother’s chicken and dumplings was pretty one colored (beige and flecked with black pepper) — not the prettiest dish, but boy was it good. Plus yours are shaped like the dumplings I remember. I keep seeing vegetarian chicken and dumpling recipes where the dumplings are shaped like matzo balls. My southern self says, “that ain’t right!”

This dish is one of those things that I thought I gave up for good when I became vegetarian. Thank you for rethinking this dish. I will be trying it soon. I don’t have the ingredients now, and I’m policing myself from buying groceries for a while. I have been on two big grocery shopping trips this week.

Funny chicken and dumplings story:

I was knee-high to a grasshopper and visiting my grandma. She made chicken and dumplings and put the plate in front of me. I ate enthusiastically before stopping to catch my breath and ask, “What is dis I’m eatin’?” My grandma replied, “Those are dumplings!” Without missing a beat I replied, “Well these dumplings are good!”

My mom got an earful about how she should teach me what foods are called. I pretty much asked the same question about gravy, only I called that “brown stuff.”

Just found this recipe and whipped it up for my four kids (6, 8, 11, 13). Not a drop is left, and they all declared I must make it again, and they’d eat it every day! I think I’ll double it next time…thanks for sharing this!

I make this all the time!@#!@ Chicken and Dumplings was one of my favorite dishes before I became a Vegetarian. I’m not a very good cook so I never made my own. Until I found this version! For the first time in 5 years I get to enjoy this dish again!! Thank you so much for sharing it!

This was easy to make and tasted like I worked all day on it! I haven’t eaten Chicken and dumplings in 7 years. Tasted just like the real thing. I did use Quorn Chik’n Tenders they worked perfect with it! Thank you so much for sharing.

This is such a genius idea for vegetarians I love the idea of using cubes dough instead of really paying too much time to wrap dumplings. ESP when I’m one of those lazy cook lol
I would like to know how much this recipe serves?

I’ve made this a couple times for my family and its a huge hit every time! It disappears so fast, I need to start making more. In my fam we have 2 veg, 2 meat eaters, but everyone loves this recipe.
Thanks so much for posting this. I can’t wait to make it for more of my meat-eating family. I know they will be pleasantly surprised at how little they miss the chicken!:) -E-

When I saw this recipe, I just had to try it. It turned out just as good as it looks! The only thing I had a problem with was the amount of salt. It definitely tasted a bit too salty for my liking. So if anyone is thinking about trying this out, I might consider using a little less salt.